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Position: Home > Articles > Antisepsis Effects of Water Extracts of Eucommia ulmoides Leaves Guizhou Agricultural Sciences 2015,43 (9) 161-163

杜仲叶水提物对豆腐的防腐效果

作  者:
焦飞飞;刘桂萍
单  位:
沈阳化工大学制药与生物工程学院
关键词:
杜仲叶提取物;豆腐;防腐作用
摘  要:
为杜仲叶的开发利用提供依据,采用杜仲叶总黄酮粗提液为防腐剂,研究杜仲叶水提物对豆腐的防腐效果。结果表明:杜仲叶粗提物对豆腐中微生物具有一定的抑制作用,延长了其保存时间。当杜仲叶提取物质量浓度为0.025g/mL时即呈现一定的防腐效果,且随粗提物质量浓度的增加而其防腐效果提高;当杜仲叶提取物质量浓度为0.2g/mL时,可使豆腐的保质期由1d延长至3d。
译  名:
Antisepsis Effects of Water Extracts of Eucommia ulmoides Leaves
作  者:
JIAO Feifei;LIU Guiping;College of Pharmaceutical &Biology Engineering,Shenyang University of Chemical Technology;
关键词:
extracts of E.ulmoides leaves;;tofu;;antisepsis effect
摘  要:
To provide references for development and utilization of E.ulmoides leaves,taking crude extracts of E.ulmoides flavonoids as preservatives,the antisepsis effects of the water extract of E.ulmoides leaves was explored.Results:Microbes from tofu were inhibited by the extract of E.ulmoides leaves,so the storage time had been extended.Certain anticorrosive effect was gained when the mass concentration of water extracts of E.ulmoides leaves was 0.025g/mL,and strengthened with the increase of mass concentration of crude extract.When the mass concentration was 0.2g/mL,the shelf-life of tofu could be extended from one day to three days.

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